Now, I have changed the method of punching down on the dough twice to three times stretch and fold every 45 minutes at the first bulk fermentation. I also stretched the dough out to make a long baguette after shaping because I couldn’t take some bench time for the dough to relax.. I had to pick up my daughter from school. The original recipe is here.
I really like the crumb that is very silky like see through crumb. I fermented at 54F for 5 hours after the 3 x stretch and fold on the surface, and I moved the dough at 60F for 2 hours to warm the dough so that I could shape the dough easier than the last time that I made. The last one, the dough was really cold that I didn’t move the dough at 60F until the dough warmed up. When the dough was cold, I couldn’t make a long baguette.
My daughter loved this baguette as much as she asked me to get more slices after eating a couple of them . The crumb was creamy and sweet. The crust was really thin and crispy.
I am going to put together my thoughts when I am satisfied with this baguette.